Name: Couscous, Corn, and Black Bean Chicken Salad recipe
Ingredients: 2 ½ cups water;3 tablespoons olive oil, divided;2 cups pearl (Israeli) couscous;¼ cup balsamic vinegar;1 teaspoon white sugar;salt and ground black pepper to taste;1 (16 ounce) can black beans, rinsed and drained;1 (16 ounce) can whole kernel corn, drained;1 ½ cups cooked and cubed rotisserie chicken;½ red bell pepper, chopped

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Ingredients

2 ½ cups water 3 tablespoons olive oil, divided 2 cups pearl (Israeli) couscous ¼ cup balsamic vinegar 1 teaspoon white sugar salt and ground black pepper to taste 1 (16 ounce) can black beans, rinsed and drained 1 (16 ounce) can whole kernel corn, drained 1 ½ cups cooked and cubed rotisserie chicken ½ red bell pepper, chopped

Nutrition Info

340.3 calories carbohydrate: 51.1 g cholesterol: 19.7 mg fat: 8 g fiber: 7 g protein: 17 g saturatedFat: 1.4 g servingSize: - sodium: 429 mg sugar: 3.6 g transFat: : - unsaturatedFat: : -

Directions

Bring water and 1 tablespoon olive oil to a boil in a medium pot over high heat. Add couscous, quickly lower heat and let simmer until water is absorbed, 7 to 8 minutes.
Whisk balsamic vinegar, 2 tablespoons olive oil, sugar, salt, and pepper together in a small bowl until dressing is evenly combined.
Fluff couscous with a fork and place in a large, shallow bowl. Add black beans, corn, chicken, and red bell pepper. Fold salad together and pour in the dressing in 3 batches, mixing well after each addition. Refrigerate until chilled, about 30 minutes.

Recipe Yield

8 servings

Recipe Note

This is one of my favorite salads, and is a great way to use leftover chicken! The flavor combination of all the veggies and pop of vinegar makes this couscous salad really stand out. Refrigerating is optional. Bon appetit!

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